Fresh Fig, Olive Tapenade Pizza with Goat Cheese
Give your pizza a new twist by using fresh figs, olive tapenade and goat cheese. It's delicious, serve it as a main dish or an appetizer.
Yield
4 servingsPrep
6 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
balsamic vinegar
crumbled |
|
| ¼ | cup |
kalamata olives
drained and pitted |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | clove |
garlic
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
pizza shell
12-inch, homemade or store-bought |
*
|
| 8 | each |
figs
fresh, top stems removed, halved |
|
| 1 | cup |
goat (chevre) cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
balsamic vinegar
crumbled |
|
| 59 | ml |
kalamata olives
drained and pitted |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | clove |
garlic
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
pizza shell
12-inch, homemade or store-bought |
*
|
| 8 | each |
figs
fresh, top stems removed, halved |
|
| 237 | ml |
goat (chevre) cheese
crumbled |
*
|
Directions
Preheat the oven to 425 degrees F. If you have a pizza stone, put the stone in the middle of the rack before preheating the oven.
In a small saucepan, add the balsamic vinegar, and bring to a boil over high heat.
Lower the temperature to medium-low or low, and cook until vinegar has been thickened, about 10 minutes. Remove from the heat and set aside.
Meanwhile In a food processor, add olives, olive oil, garlic, lemon juice, zest and black pepper.
Process until almost smooth.
Spread tapenade over pizza crust, arrange halved figs over tapenade.
Top with goat cheese.
Bake in the oven for 15 to 20 minutes, or until the crust is golden-brown, and cheese starts to brown in spots.
Remove from the oven, and let cool for a few minutes.
Cut with a pizza cutter and serve warm with balsamic reduction drizzled on top.
